Nitrogen Freezing Technology

For several years now, Bürger has been using various nitrogen freezers alongside conventional freezing technology. Nitrogen freezers require less space and due to their rapid cooling processes can be used several times over. To give an example, whole pasta squares are deep-frozen in the conventional way but pre-cut pasta squares are put in nitrogen freezers. The main reason for this is to avoid any harmful, bacteriological action. Owing to the extremely cold temperature of liquid nitrogen (-196ºC), the rapid cryogene process also prevents the formation of large ice crystals in the food. As a result the firm texture and taste of the frozen product is preserved.

Specialized methods are often employed and only Air Product's appliances are used for nitrogen freezers, from the conveyor belt freezer Cryo-Quick QF (a conveyor belt runs through a tunnel into which a set amount of liquid nitrogen is sprayed), to Spiral and Tandem freezers and the standing freezer, Cryo-Batch.

Cryo-Quick reduces the consumption of liquid nitrogen by 20% in comparison to systems made by other manufacturers. Fans are used to create a rotating spiral of nitrogen gas, which means that the transition between warm and cold is drastically improved by up to 150%. Greater accuracy in temperature control and an increase in the potential production capacity mean that these systems are much more economical.

The Cryo-Tumbler was especially developed for dishes with sauces. The ingredients do not become one frozen block but are frozen separately. The consumer is therefore able to take out a desired quantity from the final product.

For the medium-sized business, individualized systems of manufacture have an existential significance in their ability to adapt to increasingly stylized products and to complex and rapidly changing consumer behaviors.

Air Products and Chemicals, Inc., 7201 Hamilton Boulevard, Allentown, PA 18195-1501. Tel: 610-481-4911; Fax: 800-880-5204.